共轭亚油酸对蛋鸡生产性能及蛋黄脂肪酸含量的影响  

Effects of conjugated linoleic acid on growth performance and egg-yolk fatty acid of laying hens

作　　者：宾石玉[1] 李洁荣[1] 贾金生[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林市541004

出　　处：《中国饲料》2009年第7期26-28,共3页China Feed

摘　　要：本文旨在研究不同共轭亚油酸(CLA)添加水平对蛋鸡生产性能及蛋黄脂肪酸含量的影响。选用30周龄罗曼商品蛋鸡96只,随机分成4个处理组,每个处理组6个重复,每个重复4只鸡,分别饲喂添加0%、0.5%、1%和2%共轭亚油酸的基础日粮,试验期为60d。结果表明,添加共轭亚油酸对蛋鸡生产性能、蛋黄重量和蛋黄脂肪含量的影响不显著,但添加1.0%和2.0%共轭亚油酸,鸡的采食量和蛋清重显著降低(P<0.05);随着日粮共轭亚油酸添加水平的提高,蛋黄中胆固醇和单不饱和脂肪酸含量降低(P<0.05),蛋黄中饱和脂肪酸、多不饱和脂肪酸和共轭亚油酸含量显著提高(P<0.05)。本试验条件下,2%共轭亚油酸添加组对于提高蛋黄的共轭亚油酸含量,降低蛋黄的胆固醇含量效果最佳。A trail was conducted to study the effect of dietary conjugated linoleic acid （CLA） on performance and egg-yolk fatty acid of laying hens fed diets containing 0 % ,0.5 %, 1% ,2 % CLA,respectively.96 Lohman layers with 30 weeks old were randomly allotted to 4 dietary treatments with 6 replicates and 4 layers per replicates.The trail lasted for 60 days.The results showed that the different levels of CLA did not significantly influence performance,egg-yolk weight and lipid, but the average daily feed intake of layers and egg white weight were significantly decreased （P 〈 0.05）with dietary CIA levels of 1% and 2 %.With the increase of CLA level from 0.5 % to 2 %, the egg-yolk cholesterol and monounsatu- rated fatty acid were significantly decreased （P 〈 0.05）.The contents of saturated fatty acid,polyunsaturated fatty acid and CLA in egg yolk were significantly increased（P 〈 0.01 ）.It was better to add 2 % CLA to diets for increasing the content of CLA and decreasing the content of cholesterol in egg-yolk.

关 键 词：共轭亚油酸 生产性能 蛋黄脂肪酸 蛋鸡 

分 类 号：S831.5[农业科学—畜牧学]